Cream Of Carrot Soup Potage Lorraine Recipes

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CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CARROT SOUP WITH POTATOES AND CREAM



Carrot Soup with Potatoes and Cream image

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

Provided by Jennifer M

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

Steps:

  • Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g

CREAM OF CARROT SOUP



Cream of Carrot Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 1/2 pounds carrots, chopped
1/2 cup buttermilk
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 247 g, Fat 13 g, Fiber 5 g, Protein 8 g, SaturatedFat 8 g

CREAM OF CARROT SOUP (POTAGE LORRAINE)



Cream of Carrot Soup (Potage Lorraine) image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

9 medium-sized carrots
1 medium-sized yellow onion
3 stalks of celery
1 stick (4 ounces) of unsweetened butter
3/4 cup dried white beans, preferably little haricot beans
6 cups chicken or veal stock
1 cup milk or light cream

Steps:

  • Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
  • Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
  • Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
  • Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
  • Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
  • Serve immediately, with a pat of butter in each soup plate.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 1 gram

POTAGE CRéCY (FRENCH CARROT SOUP)



Potage Crécy (French Carrot Soup) image

The carrots grown in the region of Crécy, France are some of the tastiest in the whole country so Carrot Soup in France is named "Potage Crécy". Traditionally, the English should eat carrot soup on the anniversary of the Battle of Crecy (August 26, 1346) when they triumphed over the French in the Hundred Years War.

Provided by Member 610488

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup onion, minced
3 cups carrots, minced
1 quart chicken broth
3 teaspoons tomato paste
2 tablespoons white rice, uncooked
salt, to taste
black pepper, to taste
1/2 cup heavy cream
1 tablespoon butter, softened
12 carrot curls (optional)

Steps:

  • Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
  • Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
  • Puree in blender in small batches until smooth. Return to pan.
  • Add salt and pepper and stir in the cream. Simmer for 10 minutes.
  • Stir in the softened butter and serve with two carrot curls per serving.

Nutrition Facts : Calories 198.4, Fat 14.2, SaturatedFat 8.5, Cholesterol 42.4, Sodium 622.7, Carbohydrate 13.4, Fiber 2.5, Sugar 5, Protein 5

CREAMY CARROT SOUP



Creamy carrot soup image

Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 30m

Number Of Ingredients 11

1½ tbsp oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, 2 crushed and 1 left whole
1 kg carrots, thinly sliced
1.5 litre hot veg or chicken stock
½ small bunch of thyme
2 thick slices sourdough
1 tbsp mixed seeds
1 tbsp chopped parsley
1½ tbsp double cream, plus extra to serve (optional)

Steps:

  • Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
  • Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
  • Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium

CARROT POTAGE



Carrot Potage image

Make and share this Carrot Potage recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

450 g carrots, sliced
1 potato, diced
1 onion, diced
25 g butter
1 teaspoon thyme
1 teaspoon sage
1200 ml vegetable stock
1 teaspoon yeast extract

Steps:

  • Melt butter and sauté onion until transparent.
  • Add other ingredients, bring to boil and simmer, covered for 30 minutes.
  • Blend until smooth, reheat if needed.

Nutrition Facts : Calories 156.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.4, Sodium 139.2, Carbohydrate 26, Fiber 5.7, Sugar 8.1, Protein 2.7

CREAM OF CARROT SOUP



Cream of Carrot Soup image

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 4

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

POTAGE A LA FRENEUSE (CREAM OF TURNIP SOUP)



Potage a la Freneuse (Cream of turnip soup) image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 8

6 to 8 medium-size white turnips
4 tablespoons butter
3 1/2 cups chicken broth
2 cups peeled, cubed potatoes
3 cups heavy cream
Salt and freshly ground pepper to taste
A few drops of Tabasco sauce
1/2 teaspoon Worcestershire sauce

Steps:

  • Peel the turnips and cut them into one-inch cubes.
  • Melt butter in a saucepan and add the turnips. Cook, stirring occasionally, about 15 minutes. Do not brown.
  • Add the chicken broth and potatoes and simmer until the vegetables are tender but not mushy, about 20 minutes. Put the mixture through a sieve or food processor and let cool. Chill thoroughly.
  • When ready to serve, stir in the cream and season with salt and pepper to taste. Add a touch of Tabasco and the Worcestershire sauce. Serve cold.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 40 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 807 milligrams, Sugar 9 grams, TransFat 0 grams

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